This is an absolutely delicious, easy to cook one pot meal, and it can be quite healthy too if made using the right ingredients. This is a staple favourite at our home!
The preparation is quick and it is also a kids favourite, so no need to keep prompting the kids to finish their dinner. I try to add at least one green vegetable to most meals I prepare to keep it balanced, but sometimes it’s a struggle to get the kids to eat it, however with these noodles no such hassle.
Preparation time and cooking: 30 minutes
Diet: Gluten free, dairy-free, nut free
Serving: serves 4
Ingredients
- 250g gluten free egg noodle
- 200g chicken
- 2tbsp oil
- 1tsp salt
- 1tsp pepper
- 3 garlic cloves chopped
- 100g bok choy
- ½ red bell pepper sliced
- 1 cup assorted cleaned mushrooms (beech mushrooms and oyster mushrooms)
- 2tbsp gluten free soy sauce
- 1tsp brown sugar
Instructions
- Cook the noodle following the package instructions.
- Clean and cut the chicken in 2cm strips and marinate with salt and pepper.
- Clean the bok choy and cut into half.
- Add soy sauce and sugar together and keep aside.
- Thinly slice the half bell pepper and clean the mushrooms.
- In a wok or skillet add 2tbsp oil and some chopped garlic. Stir well until the fragrance of garlic is extracted.
- Add marinated chicken and cook for 5 minutes, then add soy sauce and brown sugar and stir well.
- After 2 minutes add mushrooms and bok choy and cook for 30 seconds. Then mix all with cooked noodles and sliced bell pepper, stir well for 3-4 mins. Now it’s ready to serve!
This preparation is strictly gluten free. I couldn’t find any relevant gluten free oyster sauce or fish sauce, so I used brown sugar instead to make the sauce little dark and thick.
The Mum My Kids Need 